The Three Best Ways to Cook Spiralized Zucchini Noodles

One of the questions I’m asked most frequently is, “What’s the best way to cook zucchini noodles?”

Zucchini can be tricky, because it’s made up of over 95% water and therefore, can get mushy and lifeless real quick.

With these tips and three best ways to cook spiralized zucchini, you’ll never have a soggy zucchini noodle again.

Before I go over the three best ways to cook zucchini noodles, here are some “best practices” for cooking those green noodles:

Avoid peeling the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. The zucchini will feel slimy, which will only result in a soggier, mushier noodle once cooked. Keep the skin on so that the noodle can keep its form longer and also, there are key nutrients in that skin!

Don’t pre-salt your zucchini noodles – just spiralize and go. Whoever recommended to pre-salt your zucchini noodles before cooking spread a mean, dirty rumor: that’s the worst idea, ever! First off, one of the benefits of spiralizing is that it’s SO quick (just spiralize, cook, and have pasta in under 5 minutes!) Salting is not only time-consuming, it will render the zucchini lifeless and salty.

Don’t cook for too long. When you cook zucchini, you may try hard to cook those noodles until they’re no longer crunchy. That’s the problem! The longer the zucchini cooks, the more time it has for its moisture to leak out and then, become mushy. Think about your best Italian pasta meals. Were the noodles soggy? No! Al dente is the way to go, so the noodles are done once they wilt and lay mostly flat.

Choose the right zucchini. If you’ve tried everything, but you’re still experiencing issues, it could be the zucchini you’re starting with. When you squeeze the zucchini, it should be firm. If you’re using an overripe zucchini, the noodles will come out too soft and break up once they hit the heat. If you’re using an underripe zucchini, the noodles can come out too dry and delicate and then they’ll break up in the pan. This will create a mushiness in your finished dish.

Never salt the zucchini once it’s heating in the pan. If you are cooking your zucchini in a skillet, don’t salt it! The salt will cause the water in the zucchini to release and thus, a soggy mess.

Now that you know best practices, here are the best ways that I recommend cooking zucchini:

Saute

This is my favorite way to prepare zucchini noodles. Place a skillet over medium-high heat, add in some olive oil or cooking spray and once the skillet is hot (flick water in, it should sizzle), add in the zucchini noodles. Toss the zucchini noodles lightly with pasta tongs and cook for for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. Embrace the crunch! If you’re cooking more than 1 spiralized zucchini, it may take up to 5-7 minutes to cook the zucchini thoroughly. Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through.

Simmer in a broth

While you would think that adding zucchini noodles to liquid would make them mushier, it’s the exact opposite. Thanks to science (ya, osmosis!), when you add zucchini to liquid, the zucchini doesn’t release as much moisture, because it’s floating in moisture! Without getting too technical, the broth or soup liquid will keep the zucchini firm. However, moisture release is inevitable and does happen, so it will thin out the broth, diluting it with water. To combat this, add extra flavor to your broths, in anticipation of this dilution. For example, add an extra couple teaspoons of soy sauce to your ramen to counteract the few quarter cup of water that the zucchini will release over time. If you’re making a zucchini noodle soup and eating it immediately, you don’t need to do this, but if you’re letting the soup sit out for a while or saving it for the next day, it’s a good idea to add those extra seasonings.

Never boil your noodles to use them! If you’re keeping them in the liquid, that’s fine (like with ramens and the above curry noodle soup), but if you’re trying to boil them to then toss them into a pasta, I don’t recommend that at all – your dish will turn soggy and watery in seconds.

Raw

One of the most beautiful things about spiralizing is that it makes raw veggies into edible pasta! Save yourself the headache of cooking and toss them in a dressing or sauce raw! The best way to enjoy zucchini noodles raw is in a pesto, in my humble opinion. The pesto is creamy, flavorful, and coats the zucchini well. Aside from pesto, I love nut butter-based sauces (like my Thai Zucchini Noodle Salad, using almond butter.) It’s thick and creamy and the acids in the sauce “cook” the zucchini and naturally wilt it. However, a simple vinegar-based dressing will work wonders too – like my very popular Italian Zucchini Pasta Salad. With these types of dishes, the longer they sit, the more the noodles soften to the perfect consistency. Bonus points: they save well in the fridge for leftovers!

When I’m in a rush, I’ll heat up a sauce and toss the zucchini noodles with the hot sauce and as the noodles sit in the heat, they’ll soften slightly. The noodle will still mostly be crunchy, but it’s an easy way to prepare pasta without the worry of overcooking them.

What about roasting?

Roasting zucchini is totally doable, just don’t roast the noodles alone! Roasting is time-consuming and not the best use of your zucchini! It will wilt it and it’s easy to over-cook the zucchini this way. If you do want to roast the zucchini, I recommend you do it in a casserole, like here: Chicken Tetrazzini with Zucchini Noodles.

If all else fails, if you’ve never seen my video on How to Avoid a Watery Sauce with Zucchini Noodles, check it out here:

Comments

this is great! sometimes we need to go back to basics I have been
making zuccini noodles but they always turned out mushy now I know
where I have been going wrong
didnt want to ask how best to cook them! as this was probably gone over long ago!
thanks for back to basics tips we need 'em!

Hi when they go mushy instead of starting again Try mixing them with a small quantity of cheese sauce and chicken stock made into a sauce and a shake or 2 of pepper with a little grated lite cheese on top. Like a thick soup very nice alternative ...

My favourite way is to cook quickly in a hot pan with a tiny amount of coconut oil, I add chopped garlic & ginger too &, for the last minute or so, a sprinkling of a sea salt & chilli mix. Result is hot spicy courgetti, love it!

I second Alex's comments above and add my own thanks, Ali. Your timing is perfect on (re)posting this information, since zucchini season is coming up soon. I'm already starting to see some fresh, beautiful ones in my local co-op.

Thanks for these tips and for the zucchini video. Today I'm making the Vegan Kale and Rutabaga Lazagna (which I love), but using zucchini instead of kale. I was worried about the zucchini being watery. I think I know what to do now to minimize that. I also read the post about the Zucchini Lasagna. That was a big help!
Thanks again.

I always zap them in the microwave until heated if I'm added them to a dish or using them as a pasta replacement. Works great with turkey bolognese. I'm so glad to know about noodles not getting soggy when added to soup. I always wait until I'm ready to serve, heat (zap) the noddles, then add in a bowl with soup. Thanks for this info.

Hi Ali,
Thank you for posting this. I just started following you on Instagram about two weeks ago and have made spiralized zucchini a few times, but I did experience mushy noodles. Not so good tasting. Anyways, so happy you posted this as I am a rookie at this. The pesto caprese zucchini noodle salad looks great. I just recently given up all wheat products and have been missing my mozzarella and tomato sandwiches and this may fill that need. I am vegetarian also so the more vegetable ideas the better. Thank you for sharing and making this a easier transition time. Have a wonderful day!

I appreciate all of your informative posts and info, Ali.
My hubby & I both experience owie-painful digestion issues when we eat raw zucchini so we steam the zucchini noodles, er, zuddles for about 3 minutes. Cheers!

Thanks Ali! Re your broth method - another option is to allow for dilution by making less which I've just realised is just a different way of expressing the method you use! I often make a drier tomato sauce and add the noodles raw.

Thanks for the awesome tips! I'm new to your blog and what a great find! I've been making zuchinni noodles back before anyone ever spoke of them and made with a veggie peeler....ugh!!!!! How far we've come. I can't wait to try the sweet potato fried rice. Just bought a big bag of sweet potatoes today at Sam's Club. Will go to the Farmers Markets this weekend for zuchinni etc. Yum! Ordering your book also. Thanks so much.

Loved this idea! Hey guys, I've got a great recipe to go with Zucchini Noodles and its Cajun Shrimp with Zucchini Noodles. Check it out over here
http://audreyforyou.blogspot.com.au/2016/09/recipe-cajun-shrimp-with-zucchini-noodles.html

Thank you so much for these! I'll be sure to try them out next time! I've got my own recipe as well. I've made Cajun Shrimp with Zucchini Noodles and it tastes so amazing! For my recipe, as well as how to make zucchini noodles WITHOUT a spiralizer, head to my blog here:
http://lifewithaudrey21.blogspot.com/2016/09/recipe-cajun-shrimp-with-zucchini-noodles.html

Please have someone who knows proper grammar review your articles, specifically difference between adverbs and adjectives
Zucchini can be tricky, because it’s made up of over 95% water and therefore, can get mushy and lifeless real quick.
"can get mushy & lifeless real quick" is wrong. SHould read, "can get,,,,,, really quickly."
Your efforts to write and post good grammar will hopefully help others to see and then use better communincation skills. Otherwise, you should just accpet when people say "he played good", "I'm doing good", or at least don't be bothered when someone probably will say, "He didn't write good."

I find it hilarious that you would critique her grammar when you can't even spell. Poor spelling can also disrupt the flow of communication. Just saying! Next time you feel you need to puff your chest and act superior, head to a playground. Childish!!!

ha doesn't proper grammar also include proper spelling? Communication not communincation and accept not accpet. Also, the beginning of your sentence SHould, verses Should. You're too funny, criticizing others when you should probably proof read your posts before submitting them. I would think the red lines under your misspelled words would be clue #1. If people wanted teachings in grammar they wouldn't be on a food blog.

Bradley,
I guess you were talking about yourself when you said “He didn’t write good.” In addition to the errors in spelling and capitalization that have already been pointed out, you might also want to check your punctuation. Commas and periods ALWAYS inside quotation marks. Not to be picky, but I also noticed a missing article and a run-on sentence! Ali has great recipe ideas, and that’s why we are here. Plus, her grammar is fine. She writes in a friendly, upbeat style, and I feel confident she knows the difference between an adverb and an adjective.

This has to be a prank. I don't honestly believe that anyone would do this. Then again, I may be completely wrong. This is wonderful communication among upbeat individuals. There's no place for that post here.

Trolls on the internet do this.. They think they appear smart... They usually live in basements and have no life... just best to ignore them. Love the tips ! I am going to cook them tomorrrroowww for the first time! :-)

I'm surprised this wasn't mentioned; I steam my noodles. I start with my largest skillet and fill the bottom with water, lay a metal steam basket inside L, cover it and turn the burner to high. Then I rinse my zucchini and spiralize. Usually by the time I'm done with all that, my water is boiling and ready for steaming. I set a timer for 4 to 5 minutes and have Al dente, tough but not crunchy noodles that can withstand being tossed or stirred. My go to is combining them with a home made pasta sauce I make in batches and can along with turkey meatballs I make in advance and freeze. Toss them both in a saucepan on medium and its a healthy meal in 5 minutes and hardly any work.

hello Kellyn,
in the first step you mention above ^ , do you steam the zucchini as a whole without any peeling involved? and then rinse and spiralize?
Im confused since it reads that you first will steam the noodles, then you will spiralize? but doesn't spiralizing mean to make them into noodles?
thanks
Lea

Start with olive oil in a skillet , heat, add onions and garlicand sliced mushrooms. Cook for 3 minutes, and add baby kale and baby box Choi. Saute till almost done. While this is cooking, wash and spiral your whole, small zucchini. When veggies are almost done, toss in your raw, spiralled zucchini. Toss a bit,just a few minutes,the heat from the pan and veggies will cook it enough.

Thank you SO much! Brought my first spiralizer home and would have ruined the zucchini if I had not found your site. My wife and I are on Weight Watchers, and really missing our pasta. Sautéed zucchini is our new favorite dish; even my teenage girls loved it!!

My neighbor made me a delicious dish made of spiralized zucchini, LOTS of garlic, onion, butter, oil and marinated mushrooms over pasta. She passed away recently and I never got the recipe. Can you supply one? I would love to make it to remember her by. Thanks.

Ok, after reading this post, I'm going to go pull my spiralizer out of my donation box. I was literally going to put it out today..lol But after talking to my son this morning who mentioned that he had bought one and loved it, and gave me a few ideas about how to use one. I went online to learn a bit more about it. Thanks for your post about making noodles properly.
I'm going to give it another try now : )

Please help. I was so excited to try out my new spiralizer to make zoodles. I lighly cooked them in a curry & they were very bitter. Can you tell me if there is any way to avoid or get rid of the bitterness. Thanks.

I'm getting ready to try spiralized zucchini as a way to cut back on eating regular pasta. My dietician said to go half and half since I do like pasta... So while I boil my small amount of regular pasta I can spiral my zucchini and then maybe drop the zucchini noodles into the hot water just before I drain the regular pasta - for just one minute so they will heat through? Will that work? I don't want to try putting pesto on a bowl of cold noodles. Thanks!

Thanks for all your great tips on cooking zucchini noodles, sometimes it's easy to just stick to one method, I usually saute them:) But, I like the idea of in a broth too!! Very filling & no carbs:)
I ordered this spiralizer after I read this great review: http://healthydiabetic.us/favorite-things/make-zucchini-noodles-favorite-tool-diabetes-spiralizer/
I like that it is easy to clean and quick to use. Also, relatively inexpensive. I see it at the bottom of your article too, so it must be a good one:)

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